No dal, no rasam powder, quick and easy recipe with step by step cooking photos. This rasam is sour, spicy and really tasty one. Rasam can be had plain like a soup as an appetizer. It is best to have rasam in chilly winters or when you are suffering from cough and cold, the spices like black pepper, cumin, fenugreek, garlic, shallots and tamarind help in relieving the cold. But at my home I usually served with steamed red rice along with any vegetable side dish like potato roast, beetroot thoran and non- veg like fish fry. Do try this yummy Kerala rasam for this vishu and enjoy like me. So lets see how to make rasam without rasam powder.

I am posting this recipe mainly for beginners in cooking, who want to make tasty rasam in minutes but do not have rasam powder and dal in hand. Many asked me for a tasty rasam without rasam powder, so this is for you all my wonderful readers. The word ‘Rasam’ has its origin in ancient Sanskrit literature. Rasam means juice in Sanskrit.

Tips- Adjust the tamarind, red chilies and black pepper to your taste. Add water according to your required consistency, around 2 to 2 and 1/4 cup. Adding curry leaves and coriander leaves enhance the flavor of rasam. Even you can powder this spices in advance and store it in an airtight container for about a month. From that u can use 1 and 1/2 tbsp of the powder to prepare this rasam. Always boil rasam in a low flame, once rasam becomes frothy at the top, do not boil after that it will not taste good.